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Tuesday, October 11, 2011

Get Your Jelly On! Day 11 - Ms. Mat-Cha (Green Tea Pannacotta)

Just throw her into hot water and she slips out of the Royal Selangor pewter jelly mould in a whoosh!

Or like how Nigella Lawson describes it in Top Chef about pannacotta (her kind)..."should have the texture of the wobble of a 17th century courtesan's inner thigh."**

Despite her wobbly shortcomings, she was a delectable creamy morsel that was enjoyed with relish.

As she whooshed around, I reckon it would have probably been safer to have eaten her in the mould with a teaspoon to avoid any mishaps. But if you want to live a little dangerously, go ahead and dip her in hot water to see how she'll melt for you.

Green Tea Pannacotta (From Awaken the Appetite and based on a recipe by Janice Wong)

Sprinkle gelatine powder over water. Leave for 5 minutes or until it has bloomed. In a small pot, bring to boil milk, cream and caster sugar. Stir in the gelatine powder; whisk to blend. Mix the green tea powder with a little of the hot milk to form a smooth paste. Whisk in the paste to make sure there are no lumps. Sieve mixture into a measuring jug. Divide among the two Royal Selangor pewter jelly moulds. Chill overnight. Unmould by pouring a little water around the moulds. Loosen with a knife and turn over. If hot water is used it will melt quite quickly. Serve immediately.

An alternate way to serve would be to eat it straight from the mould as the pannacotta is very soft and creamy.

Reminder: Support the cause by buying a Royal Selangor Nick Munro pewter mould as all proceeds go to breast cancer welfare association. Also, do remember to submit your suggestions to booliciouskl@gmail.com or leave a comment for the mould to win the Olympus camera VG-110. For more pictures, see the Flickr set for all the whole Royal Selangor Jellyriffic challenge. To view, all the jellies, see this link to the Royal Selangor website.